I am a new comer to this board. Humble to learn on how to decant some old Bordeaux.
Opened on Saturday night the following bottles in order:
Dom Perigon Rose 90'
Latour 82' (decanted 9 hours, kept in cellar)
Cheval Blanc 82' (4 hrs,in cellar)
Opus One 01' (1.5 hrs, room tempt. 19c)
Leroy Charmes Chambertin 96' (1 hr, room temp)
Masseto 01' (1 hr, room tempt)
Lynch Bages 82' (1 hr, room temp)
Buddy recommended to decant the Latour 82' for at least 12 hrs and to be kept in cellar. It turned out very smooth and silky. However, no aromas nose, rather short in finish and could not feel the masses tannin the 82' Latour suppose to have. I found the Latour had fallen apart. Need advise on how to decant this vintage please. Buddy asummed the dissatifaction on Latour due mainly to insufficient breathing time allowed!! Please advice.
Cheval Blanc - tasted 2 times for the last few months with full satisfaction. Such an intensely fragrant, full bodied wine with gorgeously sweet entry and long finish on palate. Decanted 4 hrs. Would it be better or worse if we decant the Cheval Blanc a longer time say up to 6 to 8 hrs?
Opus One, Leroy, Lynch Bages and Masseto were all, the last minute choices, without sufficient decanting time given. However, the Masseto 2001 gave what a stunning surprised! Decanted just less than an hour with a wonderful aromas of berries. Full-bodied, a very long, long finish and very silky indeed. That surprised eventully gained my best bottle of the night. How long should I decant this Masseto next time?
After all, buddies recommended ALL 80s' bordeaux vintages need to be decanted for minimum 12 hours! That has been my querey!
Comment is much appreciated.